Asian inspired chicken puff’ rolls

Asian inspired chicken puff’ rolls ⠀

These might look like good old sausage rolls but don’t let that fool you! There’s no sausage involved, only chicken mince and vegetables that are bursting with Asian inspired flavours PSA: Double the recipe and thank me later. ⠀

Makes 36 rolls ⠀

Ingredients ⠀

Filling: ⠀
500g chicken mince ⠀
1 small onion, finely diced ⠀
1 large carrot, finely grated ⠀
4 large mushrooms, finely diced ⠀
Handful fresh coriander, chopped ⠀
Handful fresh chives, chopped ⠀
1 red chilli, finely sliced (optional) ⠀
1/4 cup breadcrumbs ⠀
2 tbsp soy sauce ⠀
1 tbsp tomato sauce ⠀
1 egg ⠀
1 tsp salt ⠀
1 tsp cayenne pepper ⠀
1 tsp dried parsley ⠀
Black pepper to taste ⠀

Other ingredients:⠀
3 sheets puff pastry, thawed ⠀
1 egg + 1 tsp milk or water ⠀
Handful sesame seeds ⠀
Sauce of choice to serve ⠀

Method ⠀

In a large bowl combine all the ingredients listed under “filling”. Mix throughly and set aside. ⠀

Combine egg and milk to make your egg wash. Set aside. ⠀

Preheat oven to 180 C and line baking trays with baking paper. Set aside. ⠀

To assemble take one sheet of pastry and slice it in half. Take one half and lay it on a clean board. Take 1/6 of the filling and place it on the pastry lengthways, on the edge closest to you. Roll tightly to enclose the filling and apply egg wash on the edges if required. Slice into 6 even squares. Repeat with remaining pastry and filling. ⠀

Place all the rolls on the prepared trays and brush generously with egg wash. Sprinkle sesame seeds. ⠀

Place in the oven and bake for 45-50 minutes or until pastry is golden and chicken is cooked through. If using multiple trays rotate half way. Serve while warm, enjoy! ⠀

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